Cooked - Chile Relleno Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chile Relleno Dip

10.0

12 ounces Mexican chorizo, casings removed

2 (8-ounce) packages cream cheese, softened

½ cup mayonnaise

½ cup sour cream

1 ½ ounces Cotija cheese, crumbled (about ⅓ cup), plus more for garnish

1 teaspoon garlic powder

1 teaspoon smoked paprika

3 ounces sharp cheddar cheese, shredded (about ¾ cup), divided

1 cup chopped roasted Hatch chiles (about 8 ounces)

¼ cup chopped fresh cilantro, plus leaves for garnish

½ cup panko

1 tablespoon light brown sugar

Fritos corn chips, for serving

Preheat oven to 375°F.
Heat a 10-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring often to break into small crumbles, until browned, 6 to 8 minutes. Transfer chorizo to a paper towel–lined bowl; set aside. Wipe skillet using a paper towel; do not wash.
Stir together cream cheese, mayonnaise, sour cream, Cotija cheese, garlic powder, smoked paprika, and ½ cup cheddar cheese in a large bowl until well combined.
Stir in chiles, cilantro, and chorizo until evenly combined. Transfer mixture to reserved skillet; spread in an even layer.
Stir together panko, brown sugar, and remaining ¼ cup cheddar cheese in a small bowl. Sprinkle mixture evenly over dip.
Bake until dip is hot and topping is golden brown, 20 to 25 minutes.
Garnish with additional Cotija cheese and cilantro. Serve with corn chips.

Course🍤Appetizer

Diets🥩Carnivore...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 8 weeks ago

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